Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Paul N. Karanja"'
Publikováno v:
Current Research in Nutrition and Food Science Journal. 8:988-1000
Street food vending is a very popular and unique part of the informal sector, particularly in developing countries. However, the safety of street vended foods is a major public health concern since poor food safety and hygiene knowledge and practices
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5cbe2548e39e1ae93b1e1c8e92a721b1
https://doi.org/10.12944/crnfsj.8.3.26
https://doi.org/10.12944/crnfsj.8.3.26
Autor:
Paul N. Karanja, Bruno De Meulenaer, Michael W. Okoth, Jackline Akinyi Ogolla, Jacxsens Liesbeth, Jackson N. Kabira, George Ooko Abong
Publikováno v:
Open Agriculture, Vol 5, Iss 1, Pp 871-878 (2020)
OPEN AGRICULTURE
OPEN AGRICULTURE
The levels of acrylamide intake because of potato crisps consumption remains unknown in Kenyan context. This study assessed the exposure to acrylamide because of consumption of potato crisps in Nairobi, Kenya. A cross-sectional survey was carried out
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::350a94f7a8f87426dda1ae744da8f83a
https://doaj.org/article/98f9f060959442da8597ec3ae2a85587
https://doaj.org/article/98f9f060959442da8597ec3ae2a85587
Publikováno v:
African Journal of Food Science. 14:174-185
The safety of street foods remains a public health concern especially in developing countries like Kenya where foodborne illnesses associated with these foods have often been reported. This study determined the food hygiene and safety knowledge and p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51a4b14f5e883201422fb5bc4fe734cd
https://doi.org/10.5897/ajfs2020.1929
https://doi.org/10.5897/ajfs2020.1929
Publikováno v:
Journal of Essential Oil Bearing Plants. 11:609-614
The aroma components of cold-pressed peel essential oils of common mandarins (Citrus reticulate Blanco) grown in Jinja and Mbarara regions of Uganda were determined by capillary GC and GC-MS. A total of 43 components qualitatively similar in the oils
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8e1799051ecc924421dc66f8151b8c9
https://doi.org/10.1080/0972060x.2008.10643675
https://doi.org/10.1080/0972060x.2008.10643675
Publikováno v:
Journal of Food Engineering. 79:117-123
Tamarillo (Cyphomandra betaceae) fruits were sourced from a single farmer from the Central province of Kenya soon after harvesting. The fruits were then cleaned and sorted in order to remove all immature and damaged fruits. The resulting fruits were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9430863d98e39cc0acecf9ed4f728474
https://doi.org/10.1016/j.jfoodeng.2006.01.035
https://doi.org/10.1016/j.jfoodeng.2006.01.035
Publikováno v:
Flavour and Fragrance Journal. 20:80-85
The volatile components of peel essential oils of Salustiana (Citrus sinensis Osbeck forma Salustiana), Valencia (C. sinensis Osbeck forma Valencia) and Washington navel (C. sinensis Osbeck forma Washington navel) sweet oranges grown in Kenya were is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3fc094c2da25f5d5a4038f56cef5e72e
https://doi.org/10.1002/ffj.1377
https://doi.org/10.1002/ffj.1377
Publikováno v:
Food Science and Technology Research. 8:32-35
Moisture content, total lipid content, lipid classes, fatty acid composition and sugar composition were used to express quality characteristics of macadamia nuts. These parameters of the dry nuts were determined during a peak harvest season in 1999,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bbe448fbdd4222fd67fa5640c8db123a
https://doi.org/10.3136/fstr.8.32
https://doi.org/10.3136/fstr.8.32
Publikováno v:
food preservation science. 28:67-73
Macadamia nuts at four different stages of development, namely 3, 5, 7 and 9 months after flowering were examined for their physical and physiological characteristics. There were no significant differences among shell sizes and nut-in-shell weight at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::366b8e7ab1433e75ae837af8ef0ee979
https://doi.org/10.5891/jafps.28.67
https://doi.org/10.5891/jafps.28.67
Publikováno v:
food preservation science. 27:11-14
Heat treatments for processing nuts are essential operations in order to prolong their shelf life and also to develop distinctive flavor and taste. However, the effects of such heat treatments on lipid-rich products such as macadamia nuts and cashew
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9dc35e14e3d46c62fadf79823d762bb5
https://doi.org/10.5891/jafps.27.11
https://doi.org/10.5891/jafps.27.11
Autor:
Shuhei Nakajima, Yumika Isozaki, Junkichi Iwasa, Joseph Mungai Keriko, Paul N. Karanja, Naomichi Baba, Kyoko Ikeda
Publikováno v:
Zeitschrift für Naturforschung C. 50:455-458
From the methanolic extract of fresh leaves of the Kenyan Vemonia auriculifera Hiern., a lettuce seeds growth regulator was isolated and identified as 8-desacylvernodalol (1) by spectroscopic analysis.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68f445b8e2a2cdbaff8b130762e89c7c
https://doi.org/10.1515/znc-1995-5-618
https://doi.org/10.1515/znc-1995-5-618